4 egg yolks
1/2 cup sugar
1/2 cup reserved pineapple juice
Juice of 1 lemon
1 pint whipping cream, whipped, or 1 (16-ounce) carton non-dairy whipped topping
Combine yolks, sugar and juices in top of a double boiler and cook over simmering water, stirring constantly, until mixture is smooth and thick, about 10 minutes. Remove mixture from heat; fold in whipped cream. Cool.